Steamed Pearl Balls
Steamed Pearl Balls
Ingredients
Main
- 170g (3/4 cup) sushi rice
- 400g pork mince
- 40g (1/4 cup) canned water chestnuts, drained, finely chopped
- 2 shallots, ends trimmed, finely chopped
- 1 tsp finely grated fresh ginger
- 1 garlic clove, crushed
- 1 egg yolk
- 1/2 tsp Chinese five-spice
- 2 tsp soy sauce
- Pinch of white pepper
- Soy sauce, extra, to serve
Instructions
- 1
Place rice in a bowl and add enough cold water to cover. Set aside for 3 hours to soak. Drain. Spread over a tea towel to dry.
- 2
Place the pork, water chestnuts, shallot, ginger, garlic, egg yolk, Chinese five spice and soy sauce in a bowl. Season with salt and white pepper. Stir until well combined.
- 3
Divide the pork mixture evenly into 16 portions and roll each portion into a ball. Roll each ball in the rice to coat. Place the balls on a large tray.
- 4
Preheat oven to 80C. Line a large bamboo steamer basket with baking paper. Place the basket over a large wok or saucepan of boiling water. Reduce heat to medium-high. Place half the balls, 2cm apart, in the basket. Cover and cook for 20 minutes or until cooked through. Carefully transfer balls to a large baking tray and place in oven to keep warm. Repeat with remaining balls. Serve with extra soy sauce for dipping.
20 min